Southern cooking

"I roast an extra hen for every few people," Nathalie Dupree writes in her latest book, "Mastering the Art of Southern Cooking," co-authored with Cynthia Graubart, "and then cut the extras in quarters, available for second (or third!) helpings."
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( Bill Hogan/Chicago Tribune )

"I roast an extra hen for every few people," Nathalie Dupree writes in her latest book, "Mastering the Art of Southern Cooking," co-authored with Cynthia Graubart, "and then cut the extras in quarters, available for second (or third!) helpings."

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